The least neglect of this point will give a broth in which bits of dark slime float about, unpleasant to sight and taste.

A cup of cold water, thrown in as the kettle boils, will make the scum rise more freely.
Let it boil steadily, but very slowly, allowing an hour to each pound of meat.

The water will boil away, leaving, at the end of the time specified, not more than half or one-third the original amount.

In winter this will become a firm jelly, which can be used by simply melting it, thus obtaining a strong, clear broth; or can be diluted with an equal quantity of water, and vegetables added for a vegetable soup.
The meat used in stock, if boiled the full length of time given, has parted with all its juices, and is therefore useless as food.

If wanted for hashes or croquettes, the portion needed should be taken out as soon as tender, and a pint of the stock with it, to use as gravy.